How to Cook Harrington’s Corned Beef to Perfectly Tender Perfection

Come St. Patrick’s Day or any time you’re craving classic Irish-American fare, Harrington’s corned beef is a perfect choice With its seasoned brine-cured beef brisket, Harrington’s delivers authentic old-world flavor However, cooking this cured cut properly is key to bringing out its full rich, tender texture. Follow this guide to learn foolproof methods for cooking Harrington’s corned beef to juicy, savory perfection every time.

An Overview of Harrington’s Corned Beef

• Made from seasoned and brined beef brisket
• Features bold, savory seasoned flavor
• Available in flat cut or point cut
• Requires lengthy, moist cooking method
• Main ingredient in corned beef and cabbage
• Commonly served on St. Patrick’s Day

With its distinctively seasoned cure and hearty cut of brisket, Harrington’s corned beef needs special care when cooking to become tender. The brisket must be cooked low and slow in plenty of liquid.

Choosing Between Point Cut and Flat Cut

Harrington’s corned beef comes in two cut styles

• Point cut More marbling and fat for flavor and moisture Irregular shape can make slicing tricky.

• Flat cut: Leaner and easier to slice uniformly. Can cook more evenly due to uniform thickness.

Choose point cut for maximum rich corned beef flavor or flat for easier handling.

Tips for Preparing Harrington’s Corned Beef

• If frozen, thaw completely in the fridge 24-48 hours
• Rinse well to remove excess saltiness
• Trim excess fat to reduce greasiness
• Briefly boil then rinse to draw out salt
• Add spices like peppercorns, bay leaves, mustard seeds
• Remove any bones using kitchen shears

Proper prep balances flavors and sets up for ideal cooking.

How to Cook Harrington’s on the Stovetop

Simmering on the stovetop lets you control cooking and seasoning:

Ingredients:

• 3-5 lb Harrington’s corned beef
• 4 cups water or beef broth
• 1 onion, quartered
• 2 bay leaves
• 1 tbsp black peppercorns
• 4 cloves garlic, crushed
• 2 celery ribs, chopped

Instructions:

1. Place corned beef in large pot and add liquid to cover.

2. Add onion, bay leaves, peppercorns, garlic, and celery.

3. Bring to a boil then reduce heat to low.

4. Simmer covered 3-4 hours until fork tender.

5. Check often to maintain liquid level.

The gentle bubbling creates moist heat to slowly tenderize the meat. Check liquid level often and add more as needed to prevent drying out.

How to Cook Harrington’s in the Slow Cooker

For hands-off cooking, a slow cooker makes tender corned beef easy:

Ingredients:

• 3-5 lb Harrington’s corned beef
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1⁄4 cup beef broth or water

Instructions:

1. Place corned beef in slow cooker and add remaining ingredients.

2. Cook on low setting for 7-8 hours.

3. Check periodically and add more liquid as needed.

4. Cook until fork tender.

The slow cooker allows the meat to cook low and slow while developing deep flavor. Keep an eye on liquid level and prevent drying out.

How to Cook Harrington’s Corned Beef in the Oven

For oven-cooked corned beef:

Ingredients:

• 3-5 lb Harrington’s corned beef
• 4 cups beef broth or water
• 1 onion, quartered
• 6 peppercorns
• 4 cloves garlic, crushed
• 2 bay leaves

Instructions:

1. Place corned beef in roasting pan and add liquid to cover halfway.

2. Add onion, peppercorns, garlic, and bay leaves.

3. Cover pan tightly with foil.

4. Cook at 300°F for 3-4 hours until tender.

5. Check liquid level occasionally and add more as needed.

The indirect heat gently cooks the brisket while the moisture from the broth prevents drying out.

How to Tell When Harrington’s Corned Beef is Done

• Use meat thermometer to check 160°F minimum internal temperature
• Fork should slide through meat with no resistance when done
• Meat may still appear pinkish due to curing process

Don’t rely on visual cues alone. Use a thermometer to ensure doneness.

Letting Harrington’s Corned Beef Rest

After cooking:

• Remove meat from liquid and let rest 15 minutes
• Loosely tent foil to keep warm, allow juices to absorb
• Slice across the grain for tender slices

Resting ensures moisture redistributes in the meat for a juicy finished product. Always slice against the grain.

Serving Suggestions for Harrington’s Corned Beef

• Sandwiches with Swiss cheese, sauerkraut, Russian dressing
• Cooked low and slow with cabbage, potatoes, carrots
• Hash with onions, potatoes, peppers, eggs
• In stew or boiled dinner with root vegetables
• On pizza with sauerkraut instead of pepperoni
• Thinly sliced on bagels or flatbread

Harrington’s boldly flavored corned beef pairs well with tangy, creamy, and acidic ingredients. Get creative with ways to serve it!

Storing and Reheating Leftover Harrington’s Corned Beef

• Allow to cool completely, then refrigerate within 2 hours
• Keep refrigerated 3-5 days
• Reheat gently in broth or au jus to keep moist
• Can be frozen for 2-3 months for longer storage
• Thaw in fridge before reheating

Proper storage keeps corned beef safe and prevents drying out. Reheat in liquid for best results.

For Perfectly Cooked Harrington’s Corned Beef Every Time

With its signature bold seasoning and hearty brisket cut, Harrington’s corned beef is ideal for holidays, sandwiches, and anytime you crave authentic flavored cured beef. Allow proper time to thaw and prep the meat before cooking low and slow via stovetop, oven, or slow cooker. Maintain ample moisture and check for doneness with a thermometer. Rest, slice properly, and serve for the perfect plate of tender, juicy corned beef.